Shredded Pork with Mixed Vegetables
One of the fastest way to cook your stir fries is to make sure your ingredients are thinly sliced specially the meats, doing it this way makes your meat cook faster eventually making the whole cooking time lesser, but it has a down side because usually this suffers in preparation, thinly slicing your ingredients will take up a lot of time specially is you are not good with your knife skills. You can cheat by using food processor but the cuts will be uneven. For me I have a sous chef, my daughter who sometimes aid me in the kitchen by pre-slicing my ingredients for me, so all I do is put them into the pot, pan or wok.
When I was young I was a sous chef to my Grandmother and my Auntie, I remember the days when they ask me to grate coconut meat in a manual grater called “kabayo“, when they ask me to remove the stems from malunggay leaves, when they ask me to separate gabi leaves from its veins, when they ask me to finely chop onions, or when they ask me to mix the ube halaya cooking over the stove. This is where I started to learn cooking, when I was doing these tasks as a young child but when I want to play when I know they are starting to prepare food I do disappear as having fun is a priority for most kids rather than household chores. Those were the days and I am grateful I had experienced it, now I am imparting it to my daughter and hopefully she feels the same way as I did when she grows up.
A sous chef will be very handy with our recipe today as its ingredients needs to be sliced thinly hence it’s called shredded in Chinese dishes. A simple stir-fried dish of shredded pork with shredded vegetables this dish cooks in 10 minutes, a good dish to whip up when you are very busy but with a helping hand who can prep up before you. It also is delicious and nutritious, with an addition of rice it becomes a complete meal.
- 500 g pork tenderloin, sliced into thin match stick sizes
- 200 g bean sprouts
- 1 carrot, sliced into thin match stick sizes
- 150 g green beans, thinly sliced on an angle
- ¼ head large cabbage, thinly sliced
- 1 thumb-sized ginger, sliced into thin match stick sizes
- 6 cloves garlic
- 4 stalks spring onions
- 2 tbsp Chinese cooking wine
- 2 tbsp cornstarch
- 1 tsp baking soda
- 3 tbsp soy sauce
- peanut oil
- In a bowl combine Chinese cooking wine, salt, cornstarch, 1 tablespoon of oil and baking soda. Add the pork and let it marinate for 15 minutes.
- Using very high heat, prepare a wok with oil. Once wok starts to smoke add pork and stir fry for 2-3 minutes until it’s not pink in colour, you might have to do this in batches if you don’t have a big wok. Remove pork then set aside.
- Using the same wok add more oil then sauté garlic, ginger and spring onions.
- Add the carrots, green beans and cabbage then stir fry for 2 minutes.
- Add the pork and bean sprouts then stir fry for a minute.
- Add the soy sauce then mix it well. Continue to stir fry for 2 minutes and occasionally rehydrate with a bit of water. Remove from wok then serve immediately.